Mardi d'Agneau

-two lamb shoulder chops
-1tbs garlic salt
-4tbs chopped canned artichokes
-2tsp jarred capers
-two eggs
-olive oil
-butter or margarine

Set grill to high. Apply garlic salt to both sides of chops. Apply chops and lower to low on meat side and medium on open side for 7 minutes. Mix artichokes and capers in bowl and drain any excess liquid to make almost pasty. Flip chops and apply artichoke and caper relish to cooked side. Cook for another 7 minutes. When finished, allow meat to rest while preparing eggs. Add olive oil and butter to pan and fry or cook over-easy two eggs. Apply eggs to top of chops and serve.